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A German traditional Christmas punch.


  • 2 oranges (unwaxed, organic)
  • 2 lemons (unwaxed, organic)
  • 8 1/2 cups red wine (2 litres, see note)
  • 1 stick cinnamon, about 2-3 inches long
  • 5 cloves
  • 1 dash ginger, gounded
  • 1/2 lb sugar loaf
  • 2 cups brown rum (at least 54% alcohol)


  1. Wash the oranges and lemons thouroughly, pat dry and cut into slices or wedges.
  2. In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly, but let not boil.
  3. Move pot from heat and place it on a heating surface, stove or flame (which you can place on the table, like the one you use for Fondue). Add ginger.
  4. Place the sugar loaf above the red wine mixture (about 1 inch above the surface). You can use a special "fire tongs", which is made for this purpose. You can also a kind of wire netting to place the sugar loaf on.
  5. Soak the sugar loaf with rum and light up the alcohol. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up.
  6. After the sugar loaf is used up stir gently and serve. If you like you can also use the orange or lemon wedges too.
  7. NOTE on red wine: use a dry red wine. It should not be too light.
  8. NOTE on equipment: there is a special equipment used in Germany, especially the fire tongs. You can make your own. It is important that the sugar can drop into the wine and that the sugar loaf can not fall down or that the hot (melted) sugar can drop outside the pot.
  9. NOTE on how to light the rum: I put the rum into a small scoop and light it "outside" the Feuerzangenbowle and then pour it over the sugar loaf very carefully.
Source: Recipe Zaar